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Food safety basics a reference guide for foodservice operators

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M ore and more people are eating away from home each year, some due to convenience or recreation and others due to necessity. Whether dining in a fast food restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people expect safe food and a clean environment. Providing safe food requires careful attention by both management and employees. The High Price of Foodborne Illness Since foodservice operations Foodborne illness costs lives Serving safe food has numer- and money. Millions of people ous benefits. By preventing are characterized by high become sick each year and foodborne illness outbreaks, turnover rates, employee thousands die after eating con- establishments can avoid legal taminated or mishandled foods. fees, medical claims, wasted training often poses a Children, the elderly and people food, bad publicity and possibly, with weakened immune systems closure of the establishment. challenge to managers. are especially vulnerable to An outbreak occurs when two foodborne illness. or more cases of a similar illness The objectives of this manual The cost of foodborne illness are caused by eating a common in 2000 from five disease-causing food. According to the Centers are to 1) review basic aspects organisms (Campylobacter, for Disease Control and Preven- Salmonella, E. coli O157:H7, tion (2011), these are the annual of food sanitation throughout Listeria and E. coli non-O157:H7 statistics related to foodborne Shiga-toxin E. coli) has been illness in the U.S.: a foodservice operation and estimated at $6.9 billion (USDA • 48 million gastrointestinal ill- 2) provide reference materials ERS 2000). The National Res- nesses taurant Association estimates • 128,000 hospitalizations on food storage and other the average cost of a foodborne • 3,000 deaths illness outbreak at more than aspects of food safety. $75,000. Some people are more at risk of becoming ill from unsafe food. These populations include young children, elderly, people with compromised immune sys- tems and pregnant women.2

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What Makes Food Unsafe? Hazards can be introduced into foodserviceoperations in numerous ways: by employees, food,equipment, cleaning supplies and customers. Thehazards may be biological (including bacteriaand other microorganisms), chemical (includingcleaning agents) or physical (including glass chipsand metal shavings). Microbiological hazards (bacteria in particular)are considered the greatest risk to the foodindustry. Bacteria usually require Food, Acidity,Temperature, Time, Oxygen and Moisture in orderto grow. Controlling any or all of these factors canhelp prevent bacterial growth. Remember “FAT-TOM” and how it relates to food safety. Temperature and time are the two mostcontrollable factors for preventing foodborneillness. The temperature range between 41 F and135 F is considered the “danger zone” becausethese temperatures are very conducive to bacterialgrowth. Within this range, bacteria grow mostrapidly from 60 F to 120 F. When the conditionsare right, bacteria double in number every 10to 30 minutes. For instance, in three hours onebacterium can grow into thousands of bacteria.Cooking food to safe temperature and coolingfood quickly, therefore, are critical steps in theprevention of foodborne illness.Weighing the Risks Certain foods and foodservice Researchers have identified 5. mproper hot holding Iprocedures are more hazardous common threads between out- temperatures.than others. High protein foods breaks of foodborne illnesses. 6. dding raw, contaminated Asuch as meats and milk-based Outbreaks usually involve one or ingredients to food thatproducts and foods that require more of these factors. receives no further cooking.a lot of handling during prepara- 1. mproper cooling of I 7. oods from unsafe sources. Ftion require special attention by foods — the leading cause of 8. ross contamination of Cfoodservice operations. Roast foodborne illness outbreaks. cooked food by raw food,beef, turkey, ham and Chinese 2. dvance preparation of food A improperly cleaned andfoods, for instance, have been (with a 12-hour or more sanitized equipment, orlinked with more outbreaks of lapse before service). employees who mishandlefoodborne illnesses than pizza, 3. nfected employees who I food.barbecued meat or egg salad, yet practice poor personal 9. mproper use of leftovers. Iall of these foods are con-sidered hygiene. 10. Failure to heat or cook foodpotentially hazardous. Otherfoods such as garlic in 4. ailure to reheat cooked F thoroughly.oil, rice, melon and sprouts also foods to temperatures that Source: CDC.have been linked with outbreaks kill bacteria.of foodborne illness. 3

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Food Safety Guidelines throughout a Foodservice Operation Purchasing Safe food begins with safe that show signs of being • Check packages to make sure raw materials. Food should be thawed and refrozen. they are dry and the seals are obtained from approved sources: • Reject canned goods that intact. • Meats should be inspected are dented, bulging or rusty. • Refrigerate potentially hazard- by the USDA or other agency Never taste the food in a ous foods immediately. with animal health jurisdic- damaged can. tion. The parts or packaging should carry a federal or state inspection stamp. • Eggs should have a USDA grade; frozen and dried eggs should be pasteurized. Storage • Shellfish should be purchased Foods should be protected Refrigerator Storage from time and temperature • Maintain refrigerators at from suppliers that appear on abuse by purchasing according 41 F or lower. Place ther- public health service to the storage space available. mometers in the warmest and Food and Drug Administra- Keep food in rooms designated coldest areas of refrigerators; tion lists of Certified Shellfish for storage -- not in restrooms or measure and record air tem- Shippers or on lists of state- hallways. Do not store frozen, perature regularly. approved sources. The control refrigerated or dry food directly • Do not store raw uncooked tags must be available if live on the floor or under overhead meats above prepared foods. shellfish are used. pipes. Place food on shelves or on mobile equipment at least six inches off the floor. Space foods Receiving so air can freely flow around Dry Storage All foods should be in excel- them. • Keep canned and dry lent condition when they arrive. Monitor expiration dates and goods dry. The quality and temperature of rotate stock. Use the “FIFO” • Label and date all dry goods. foods should be closely moni- principle – first in, first out. • Measure and record tored at delivery. Delivery times temperature regularly. should be planned for slow • Keep all goods in clean wrap- periods whenever possible to al- low for inspection. Storage areas Freezer Storage pers and containers. In most • Maintain freezers at 0 F or cases, wrap products in should be cleared prior to the moisture proof and air-tight receiving shipments, so food can lower. Monitor and record temperatures regularly. materials. be immediately stored, and the • Defrost units regularly. During • Do not store foods taken from storage areas should be clean defrosting, store frozen foods their original containers in and well-lit to discourage pests. in another freezer. galvanized (zinc-coated) Sanitary carts and dollies should containers such as garbage be readily available to store • Do not refreeze thawed foods cans. In addition, food should foods immediately. unless they have been thor- not be stored in enamelware, • Check frozen foods for signs oughly cooked. which may chip. Tomatoes, of thawing and refreezing, fruit punches or sauerkraut such as blood on meat boxes, should not be stored in metal fluid leakage, frozen liquids at containers (unless made of the bottom of the food carton stainless steel), due to po- or large ice crystals in or on tential leaching out of metals the product. Refuse shipments and other potential toxicants. Foods may be stored in food-grade plastic or glass containers.4

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Safe Food Production and Service Cooking After monitoring receiving and storage for safety, it is essential • Cook foods to safe time-to avoid cross-contamination and temperature/time abuse during temperature exposures. Usepreparation, cooking, serving and cooling. Calibrated thermometers a clean sanitized thermometershould be used to monitor temperatures. The following guidelines to measure the temperatureillustrate safe food handling at each stage. by placing the thermometer in the thickest part of the food.Preparation In sauces and stews, insert• Wash hands before beginning sink or in a ware-washing the thermometer at least two a task and after every sink that has been properly inches into the food. interruption that could cleaned and sanitized. • Calibrate thermometers regu- contaminate hands. The Use a brush as necessary. larly by inserting into a mixture handwashing sink -- not the Detergents are not suggested of ice and water and prep sink -- should be used. because they may leave adjusting the reading to 32 F/• Avoid cross-contamination. residues. 0 C. Thermometers that have Cross contamination occurs • Disassemble, clean and sani- been dropped or exposed when harmful bacteria are tize meat slicers (and other to extremes in temperature transferred from one food equipment) on a timely basis. should be calibrated. to another by means of a • Wash, rinse and sanitize can Cook foods to the following nonfood surface, such as openers. Wash and rinse tops minimum internal temperatures utensils, equipment or human of cans before opening. for safety: hands. Cross contamination • Prepare batches of food Stuffed meat and pasta, can also occur food to no further in advance than microwave-cooked foods* food, such as when thawing necessary. 165 F for 15 seconds meat drips on ready-to-eat *Microwave-cooked foods should be stirred and rotated during cooking. After cooking, the food vegetables. Prevent cross should be allowed to stand for two minutes for contamination by observing these recommendations: Thawing even distribution of heat. Poultry * se proper handwashing U • Thaw foods in refrigerator 165 F for 15 seconds procedures. If plastic gloves units, under cool running Ground beef are worn, hands should be water at a temperature of 155 F for 15 seconds washed before putting them 70 F or lower, or in a Pork, beef, lamb roasts and steaks on. Plastic gloves should be microwave oven (depending 145 F** for 15 seconds **Allow three-minute stand time. changed whenever changing on the amount of food). If thawing foods in running Eggs tasks that could cause con- 145 F for 15 seconds (immediate tamination. Improperly-used water, do not allow thawed service) plastic gloves can contami- portions of raw animal foods 155 F for 15 seconds (eggs that nate foods as easily as bare to be above 41 F for more will be held) hands can. than four hours. Cooked vegetables, commercially • Thaw ready-to-eat foods processed, ready-to-eat foods * se clean and sanitized U above raw food, so the thaw (cheese sticks, deep-fried utensils and cutting boards vegetables, chicken wings) when preparing food. Clean water does not contaminate 135 F for 15 seconds cutting boards thoroughly the ready-to-eat food. with hot soapy water, • Cook microwave-thawed followed by a hot water rinse foods immediately. • Do not interrupt cooking and a final sanitizing step • Frozen food, such as times by partially cook- (1 tablespoon bleach per vegetables and seafood, ing foods. gallon of water) after using. may be cooked directly to • Use tasting spoons – * tore cooked food and raw S the recommended internal not the stirring spoon food separately. temperature. Allow additional – to test foods. A clean• Wash all fresh fruits and time for cooking. Large food tasting spoon should be vegetables with clear running items, such as whole turkeys, used every time the food water in a designated produce should not be cooked from is tested. the frozen state. 5

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Holding/Displaying Foods Between Preparation and Serving • Keep hot foods hot and cold • In self-service/buffet Cooling foods cold. Maintain hot foods situations, provide spoons • Label and date food before at 135 F or higher and cold or tongs so human hands do cold storage. foods at 41 F or lower. Mea- not touch food. Provide clean • Cool foods from 135 F to sure temperatures periodical- plates for every trip through a 70 F within 2 hours and from ly near the top surface before buffet line. 70 F to 41 F within 4 hours. stirring; stir with a clean, • Linens and napkins used as Do not cool food at room sanitized utensil, measure and liners that contact food must temperature before putting in record temperature. be replaced whenever the the cooler. • Do not use holding units, such container is refilled. • Do not mix fresh food with as steam tables or chafing • Handle plates by their edges, leftover food. dishes, to cook or reheat glasses by the bases and cups foods. • Divide food into smaller by their handles. batches and put in shallow • Hold cold foods in serving • Handle utensils by their 4-inch deep metal pans. Liquid containers on ice; the food handles. foods should be no more than should not be in contact with • Use metal or plastic scoops three inches deep, and thicker the ice. – not glasses, bowls, cups or foods should be no more than • Do not put previously plates – to scoop ice. two inches deep. Set the open held food on top of freshly • Potentially hazardous foods pans on the top shelf of the prepared food. Use up the that have been removed from cooler and cover the food previously held food first. temperature control for more after it has cooled. • Do not handle ready-to-eat than four hours should be • Use an ice bath to speed foods such as lettuce, ham discarded according to North cooling. Place container of and cheese with bare hands. Dakota’s adaptation of the food in a larger container Use spatulas, tongs, clean Food Code. filled with ice water to plastic gloves or deli tissue to reduce cooling time. Stir handle food. frequently during chilling to promote cooling and measure temperature periodically. Safe Use of Disposables surfaces of cups, plates or other containers. In self- Single-service items are used in many foodservice settings. service situations, stack Reheating They are manufactured to be disposable plates, bowls • Reheat previously prepared safe and sanitary and should be and cups bottom side up, so foods to at least 165 F for 15 handled carefully in foodservice customers do not touch the seconds within two hours. establishments to maintain their eating surface of another Microwave-cooked foods cleanliness. customer’s plate. should be rotated or stirred Disposables should be stored • Handle unwrapped forks, midway through the heating in their original storage contain- knives and spoons by process and should be ers at least six inches above the handles. Load utensil allowed to stand two minutes the floor, away from pesticides, dispensers with the handles to allow for dispersal of heat. detergents and cleaning com- pointing out. • Do not reheat foods in hot pounds. Only the amount needed • Do not touch the drinking holding equipment such as should be removed from the con- surface of cups when steam tables. tainer. To help keep disposables removing them from their sanitary, follow these tips: plastic sleeves. Avoid • Handle containers as little as overloading cup dispensers. possible. In waited surface, • Never re-use single-service servers should keep fingers articles even if they appear away from any food-contact clean.6

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Personal Hygiene Guidelinesfor Employees Foodservice workers must Wash hands thoroughlypay close attention to personal • before starting work hygiene. Policies on personal • during food preparation as Hand Washinghygiene should be reviewedwith employees and posted often as necessary to prevent cross contamination when Guidelinesas reminders. For instance, changing tasks and when 1. Use water as hot asworkers who have a cold, the changing from handling rawflu or another communicable can be comfortably foods to cooked foods.illness, should inform their tolerated.supervisor and not handle food. • and after—The following guidelines should - coughing, sneezing, using 2. Moisten hands andbe stressed to any worker a handkerchief or tissue. add soap. Lather todealing with food: - touching bare human the elbow if possible.• Keep clean by bathing daily, body parts. using deodorant, and washing - eating, drinking or smoking. 3. Scrub thoroughly. hair regularly. - handling raw meats, 4. Wash all surfaces,• Keep hair under control by poultry and fish. including backs wearing a hair restraint. - handling garbage, sweeping of hands, wrists,• Wear clean clothing/uniform or picking up items from the floor. between fingers and and/or apron. - using cleaners and other under fingernails.• Avoid wearing jewelry, which can harbor bacteria and cause chemicals. 5. Rub hands together a physical hazard if parts fall - using the toilet. for at least 20 into the food. Jewelry can - handling soiled equipment seconds. also pose a personal safety and utensils. hazard if it gets caught in the - switching between raw 6. Rinse thoroughly equipment. foods and ready-to-eat under running water.• Keep fingernails clean, foods. unpolished and trimmed 7. Dry hands short. thoroughly with a• Wear a bandage and plastic paper towel or hot gloves if you have open air dryer. cuts or sores. In some cases employees should perform 8. Don’t touch other non-food-related tasks anything that will until the wound heals. recontaminate your• Do not chew gum while on hands. Use a paper duty. towel to turn off the• Do not smoke cigarettes while water faucet and performing any aspect of food preparation. open the restroom• Avoid unguarded coughing or door if necessary. sneezing. Wash hands after coughing or sneezing. 7

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Wash, Rinse and Sanitize Surfaces and equipment Sanitizing may be may look sparkling clean, yet accomplished manually or with bacteria may be present in equipment such as dishmachines large numbers. Cleaning is the using heat (as steam or hot physical removal of food and/or water) or chemicals. When soil from surfaces. Clean does heat sanitizing, using a higher not necessarily mean sanitary. temperature generally shortens All food contact surfaces must the time required to kill bacteria. be sanitized. Since equipment varies, Sanitizing takes cleaning a procedures should be written step further by reducing the that specify cleaning and number of bacteria present. sanitizing chemicals and Sanitizing does not make a methods for all areas of surface sterile or germ-free. foodservice. A schedule should Sterility would be impractical be in place for cleaning, with and too expensive for records kept of when it was foodservice operations. done. Sanitizing agents differ in the amount of contact time required and their concentration and temperature requirements. When using combination products, The correct order of steps involved in such as detergent-sanitizers, manual cleaning are: cleaning and sanitizing must done in two separate steps. 1. crape or remove large particles of food. S First use the detergent-sanitizer 2. ash with an appropriate detergent/ water W to clean, then prepare another solution at 110 F. solution of the same agent to sanitize. Cleaning cloths can 3. inse in clean hot water. R contaminate surfaces. They 4. anitize in hot water (171 F for at least 30 seconds) S should be stored in sanitizing or use an appropriate chemical sanitizing solution solution when not in use. such as chlorine(25 ppm: 120 F; 50 ppm: 100 F; 100 ppm: 55 F); iodine (12.5 to 25 ppm at minimum temperature of 75 F ) or quaternary ammonium (100 to 200 ppm at a minimum temperature of 75 F) according to manufacturer’s directions. Also refer to the requirements of your local regulatory agency. 5. Air-dry. References: Centers for Disease Control Surveillance for Foodborne Disease, FoodNet. Available from www.cdc.gov/foodnet Food Code. 2009. Food and Drug Administration of the U.S. Public Health Service. Available from www.fda.gov ServSafe. 2008. National Restaurant Association. Available from www.restaurant.org/foodhealthyliving/safety/servsafe/8

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Fresh Fruits Recommended storage time at Food 41 F or lower * Handling hintsBananas Refrigerate only when fully ripe.Apples 1-3 weeks **Berries, Cherries 2-3 days **Citrus Fruit 2 weeks **Juices: bottled, 6 days Keep fruit juice tightly covered.reconstituted frozen, canned Transfer canned juice to glass or plastic container if not used up in one day.Melons 1 week Wrap uncut cantaloupe and honeydew to prevent odor spreading to other foods.Other fruits 3-5 days Wrap cut surfaces of citrus fruit and cantaloupe to prevent Vitamin C loss.* These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.** Discard bruised or decayed fruit. Do not wash before storing; moisture encourages spoilage. Store in crisper or moisture resistant bag or wrap. Fresh Vegetables Recommended storage time at Food 41 F or lower * Handling hintsAsparagus, Corn in Husks 1-2 days Keep moist.Beans, green or wax 1-2 days Keep in crisper or moisture resistant wrap or bag.Beets, Carrots, Radishes 1-2 weeks Remove leafy tops; keep in crisper.Cabbage, Celery 1-2 weeks Keep in crisper or moisture resistant wrap or bag.Lettuce, head (washed, 3-5 days Store away from other vegetablesthoroughly drained) and fruits to prevent russet spotting. Mushrooms 1-2 days Do not wash before storing.Onions, Potatoes, Sweet Potatoes Refrigeration not needed. (See Dry Storage Chart).Shredded Cabbage, Leaf and Bibb Lettuce,Salad Greens 1-2 days Keep in moisture resistant wrap or bag.Tomatoes, ripe 1-2 days Ripen tomatoes at room temperature away from direct sunlight; then refrigerate.Unshelled Peas, Limas, 3-5 days Keep in crisper or moisture resistant wrap or bags.Spinach * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. 15

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Meat, Fish and Poultry - Fresh, Uncooked Recommended storage time at Food 41 F or lower * Handling hints Beef, Lamb, Pork and Veal chops 3-5 days ground meat 1-2 days roasts 3-5 days steaks 3-5 days stew meat 1-2 days variety meats (liver, heart,etc.) 1 day Chicken, Duck or Turkey: ready-to-cook 2 days Clams, Crab, Lobster: in shell 2 days Cook only live shellfish. Fish and Shellfish: fresh cleaned fish, including 1 day steaks and fillets Seafood: including shucked Clams, Oysters, 1 day Store in coldest part of cooler. Scallops, Shrimp * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. Cured and Smoked Meats Recommended storage time at Food 41 F or lower * Handling hints Bacon 7 days ** Bologna 4-6 days ** Corned Beef 5-7 days ** Dried Beef 10-12 days ** Dry and semi-dry 4-5 days ** Sausages (Salami, etc.) Frankfurters 4-5 days ** Hams whole 1 week ** canned (unopened) 6-12 weeks Luncheon Meats 5-7 days ** Sausage, fresh or smoked 2-3 days ** * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. ** Store in cooler unless label indicates refrigeration is not needed. Keep wrapped. Store in coldest part of cooler. Times are for opened packages. Refer to processor’s freshness date on package for storage times for unopened packages.16

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Other Foods Recommended storage time at Food 41 F or lower * Handling hintsCanned Goods fruits, opened 1 week If not used in one day, transfer to glass or plastic container to avoid metallic taste. Cover and refrigerate. vegetables, opened 2-3 days Puddings, Custards 1-2 days Keep covered. (opened)Leftover Gravy and Broth 2 days Keep covered.Refrigerated Biscuits, Expiration date on label.Rolls, Pastries, Cookie Dough* These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. Freezer Storage Meat Recommended storage time at Food 0 F * Handling hintsBacon 1 month Corned Beef **Frankfurters 1-2 months Ground Beef, Lamb, Veal 3-4 monthsGround Pork 1-2 monthsHam and Picnic Cured **Luncheon Meat 1-2 months Roasts beef 6-12 months lamb, veal 6-9 months pork 3-6 monthsSausage, dry, smoked Freezing alters flavor.Sausage, fresh, unsalted 1-2 monthsSteaks and Chops beef 6-9 months lamb, veal 3-4 months pork 2-3 monthsVenison, Game Birds, commercially frozen 6-12 months* These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.** Freezing cured meats not recommended. Saltiness encourages rancidity. If frozen, use within a month.*** Freezing not recommended. Emulsion may be broken and product will “weep.” 17

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Vegetables Recommended storage time at Food 0 F * Handling hintsPurchased frozen cartons, 8 months **plastic bags or boil-in-bags* These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.**Cabbage, celery, salad greens and tomatoes do not freeze successfully. Commercial Frozen Foods - Baked Goods Recommended storage time at Food 0 F * Handling hintsBread, unbaked 1 month **Cake, baked, frosted 1 monthCake, baked, unfrosted angel food 2 months chiffon, sponge 2 months cheese cake 2-3 months chocolate 4 months fruit cake 12 months yellow or pound 6 monthsCookies, baked 6-12 months **Fruit Pie, unbaked 2-4 months **Pie, baked 6-8 months ** Quick Bread, baked 2-3 months **Rolls, partially baked 2-3 months **Yeast Breads and Rolls, baked 3-6 months *** These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.** Freezing does not freshen baked goods. It can only maintain the quality (freshness) the food had before freezing. Commercial Frozen Foods - Main Dishes Recommended storage time at Food 0 F * Handling hintsMeat, Fish, Poultry Pies and Casseroles 3 months* These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. 19

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Dairy Foods Recommended storage time at Food 0 F * Handling hints Butter 12 months Store in moisture vapor-proof container or wrap. Margarine 12 months Whipped Butter and Margarine Do not freeze. Emulsion will break and product will separate. Buttermilk, sour cream and yogurt Do not freeze. Cheese Camembert 3 months Thaw in refrigerator. cottage, farmer’s 3 months Thaw in refrigerator. Do not freeze creamed cottage cheese (dry curd only) cheese- it gets mushy. Neufchâtel Do not freeze. hard cheese Cheddar 6 weeks Cut and wrap cheese in small pieces; when frozen, may show mottled color due to surface moisture. Thaw in refrigerator. Edam, Gouda 6-8 weeks Swiss, brick, etc. processed cheese 4 months food products (loaf, slices) Roquefort, blue 3 months Becomes crumbly after thawing; still good for salad and melting. Cream light, heavy, 2 months Heavy cream may not whip after thawing; use half-and-half for cooking. Thaw in refrigerator. whipped 1 month Make whipped cream dollops; freeze firm. Place in plastic bag or carton; seal; store in freezer. To thaw, place on top of dessert. Eggs in-shell Do not freeze. whites 12 months Store in covered container; freeze in amounts for specific recipes. yolks 12 months For sweet dishes, mix each cup of yolks with one tablespoon corn syrup or sugar. For other cooking, substitute 1/2 teaspoon salt for sugar. Ice Cream, Ice Milk, Sherbet 2 months Milk 1 month Allow room for expansion in freezer container; thaw in refrigerator. Freezing affects flavor and appearance; use in cooking and baking. * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. Source: Adapted from Kansas State University Rapid Reponse Center’s Food Storage Charts. http://www.oznet.ksu.edu/ext_f&N/20

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Food Safety Checklist for Foodservice Operations1 Item OBS Comments Item OBS Comments Y N Y N Receiving A metal stemmed, numerically Potentially hazardous foods scaled thermometer, accurate to which are not at acceptable ± 2 F is used to take temperatures temperatures are rejected. of potentially hazardous food (PHF) products. Temperatures of frozen and Fresh shellfish is identified refrigerated PHF products are by a shell stock tag. This taken immediately upon delivery. information is recorded and kept on file for 90 days. PHF products are removed from Cans with swelled tops or the temperature danger zone bottoms, leakage, flawed seals, (41 F to 135 F) as quickly as rust or dents are not accepted. possible. Storage FIFO (First In-First Out) Freezer temperatures are 0 F procedures are used for storage. or below and temperatures Items are labeled for date are checked daily. received. Dry storage temperatures are All food stored in the between 50 F and 70 F. refrigerator or freezer is covered, dated and labeled. Refrigerator storage temperatures Pesticides and chemicals are between 32 F and 41 F and are stored in original labeled temperatures are checked daily. container in a locked cabinet, away from food handling and storage areas. Ready-to-eat foods are stored Detergents, sanitizers, above raw foods, never below. polishes and other clean- ing agents never come into contact with food and are stored in original labeled containers. Employee Preparation Employees wash hands before Employees’ hands do not beginning to work, during work touch ready-to-eat food. as needed and after touching anything that might be a source of contamination (telephone, raw meat, smoking, eating, drinking, sneezing, coughing, using the toilet, handling trash or garbage, touching head, hair or face.) Employees do not sneeze or Plastic gloves are worn over cough near foods. Employees cuts and abrasions. do not have sores or signs of transmittable illness. Employees who are ill are sent home. Continued next page1 Incorporates HACCP principles and Food Code temperature guidelines. Adapted from Cooperative Extension Service, Kansas State University, Manhattan, Kansas. Elizabeth Barrett, Assistant Professor, HRIMD; Karen P. Penner, Extension State Leader, F&N. 21

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Preparation (Thawing) and Preparation * Frozen products are thawed in The lowest shelf in the refrigerators at temperatures 41 F refrigerator is used for or lower. thawing PHF to prevent cross contamination. If needed for immediate cooking, If PHF products which have frozen PHF products are thawed been defrosted are maintained under potable running water at above 41 F for more than 70 F or lower, or in the 2 hours, the foods are microwave. discarded. Raw products are separated from cooked and/or ready-to-eat prod- ucts during preparation. PHF products are kept at tem- Ground beef cooked by peratures below 41 F. If not, heat sources other than the food is discarded after 2 hours. microwave are cooked to an Temperatures of PHF products are internal temperature of 155 F checked in the product’s center or for at least 15 seconds. thickest part. Batch cooking (preparing food as Beef roasts (rare) are cooked needed) is used to reduce holding to an internal temperature of times of foods. 135 F for 12 minutes. Poultry and stuffed meats are When cooking PHF products cooked to an internal temperature in the microwave, final of 165 F for at least 15 seconds. internal temperature is 25 F higher than when cooked in a conventional oven. Serving and Reusing Prepared Foods * If hot PHF products are held After preparation, cold PHF below 135 for more than 2 products are held at 41 F. hours, they are discarded. If held Temperatures are checked for less than 2 hours, they are every 2 hours. If PHF are held reheated to 165 F. above 41 F for more than 2 hours, products are discarded. Hot PHF products are cooled Transported foods are held at to 70 F within 2 hours and to > 135 F or < 41 F. If not, foods 41 F within 4 hours. If cooled too are discarded. slowly, products are discarded. Reused PHF products are heated to 165 F (in the thickest part) within 2 hours. If not, foods are discarded. Cleaning and Sanitizing Kitchenware is washed, rinsed For fixed equipment, removable and sanitized after each use. parts are removed after each use, then washed, rinsed and sanitized by immersion. The third sink of a three compart- For fixed equipment, ment sink is used to sanitize by unremovable food contact immersing items in either: surfaces are washed, rinsed 1. hot water (171 F) for 30 seconds and sanitized. or 2. properly mixed chemical sanitizing solution for one minute. For a heat sanitizing dishmachine, the wash (120-135 F), the rinse (135 -160 F) and the sanitizing *Note: According to North Dakota’s adaptation of the Food (180 F) water temperatures are Code, potentially hazardous foods that have been removed from checked and maintained. temperature control for more than four hours should be discarded.22

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Ten Rules for Handling Food Safely 1. All employees must follow strict personal hygiene policies. 2. Potentially hazardous foods should be identified on the menu, and safe handling procedures should be established for each. 3. Food must be obtained from approved suppliers 4. Time/temperature abuse must be avoided when handling prepared foods. 5. Potentially hazardous raw foods must be kept separate from ready-to-eat foods. 6. Cross-contamination must be avoided: Establish handwashing guidelines. Wash, rinse and sanitize all food contact surfaces. 7. Foods must be cooked to recommended internal temperatures. 8. Hot foods should be held hot (135 F or greater) and cold foods held cold (41 F or lower). 9. Foods must be cooled from 135 F to 70 F in 2 hours or less and from 70 F to 41 F in 4 hours or less. 10. Leftovers must be heated to 165 F for at least 15 seconds within 2 hours. Leftovers only should be reheated once. References: U.S. Food and Drug Administration Food Code, 2009.The NDSU Extension Service does not endorse commercial products or companies even though reference may be made totradenames, trademarks or service names. NDSU encourages you to use and share this content, but please do so under theconditions of our Creative Commons license. You may copy, distribute, transmit and adapt this work as long as you give fullattribution, don’t use the work for commercial purposes and share your resulting work similarly. For more information, visitwww.ag.ndsu.edu/agcomm/creative-commons.For more information on this and other topics, see www.ag.ndsu.eduCounty commissions, North Dakota State University and U.S. Department of Agriculture cooperating. North Dakota State University does not discriminate on thebasis of age, color, disability, gender expression/identity, genetic information, marital status, national origin, public assistance status, race, religion, sex, sexualorientation, or status as a U.S. veteran. Direct inquiries to the Vice President for Equity, Diversity and Global Outreach, 205 Old Main, (701) 231-7708. Thispublication will be made available in alternative formats for people with disabilities upon request, (701) 231-7881.